TANGY TAMARIND RICE – PULIYOGARE

Preparation: 5 minutes Cooking time: 20-30minutes Serves: 4 - 6 2 cups basmati rice ¼ cup tamarind, soaked in a cup of hot water 1 tsp ghee 1 tbswhole coriander seeds 1 tsp whole cumin seeds ¼ tsp black pepper corns ¼ tsp fenugreek seeds ¼ tsp yellow asafoetida 60ml oil (olive or sunflower) ¼ tsp mustard seeds 10 - 13 curry leaves ½ medium onion, finely chopped. 12 pieces garlic, peeled 1 tbs peanuts 1tbs pea dhal 1 tbs mild chilli powder (for extra heat, use hot chilli powder) 2 tins tomatoes, mashed into a smooth paste. 1 tsp brown sugar (add more if desired) Salt to taste ½ cupwater 1 tbs ginger or galangal, thinly sliced and roasted in ghee 1 tbs finely sliced coconut, roasted in ghee Cook rice as per pack instructions and keep aside. Soak tamarind and extract pulp, removing seeds. Roast whole coriander, cumin, fenugreek, asafoetida and pepper corn seeds in ghee. Pound and keep aside. Heat oil in a pot and add mustard seeds and curry leaves – seeds should pop and leaves splatter. Toss in onions, garlic, peanuts and pea dhal. Cook until onions and garlic are golden brown. Toss in tomatoes and cook for 8 - 10 minutes. Stir in tamarind pulp, water chilli powder, salt, sugar and pounded roasted ingredients. Simmer on low to medium heat until fully cooked – oil will float and the mixture form a nice thick gravy (15-20 minutes). Add to cooked rice, using a fork to stir in gravy. Roast coconut and ginger/ galangal in ghee and toss over rice. Serving tip: Best served the next day, with potato chips or papadums and a creamy-based curry. 1 cup potato cut into small cubes 1 cup cauliflower florets ¼ cup carrots cubed ½ cup peas 1 tsp garam masala